Fricassee of Protose

Ingredients

• 1 pound Protose
• 1 small onion
• 2 or 3 sprigs parsley
• 1 tablespoonful flour
• 1 tablespoonful Nut Butter
• 1 egg

Method

1. 1

   Cut Protose in halves and simmer with onion, carrot, and parsley for two hours.

2. 2

   Drip Protose and mix with Cocoanut Butter and flour.

3. 3

   Add stock and finish with egg yolk beaten with cream before serving.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 25. The excerpt below is the record exactly as published.

1 pound Protose, il/> tablespoonfuls chopped onion, teaspoonful sage. Stew as directed for Stewed Protose. Or add 78 Healthful Cookery one and one-half teaspoonfuls of chopped onion to each half pound of Protose. Cook as above, and just before serving sprinkle in two teaspoonfuls of chopped parsley. *Protose Fricassee. — Add enough water to nearly cover three pounds of Protose cut into cubes. Stew slowly for an hour and a half, until nearly dry. Grate one onion into the Protose, and add the fol- lowing dressing: Strain three cups of tomatoes, and stew for half an hour. Dilute one tablespoonful of Nut Butter. Stir this, and one tablespoonful of browned flour and two of white flour, into the to- matoes, and add the Protose. Serve with potato border or steamed rice, and garnish with parsley. *Nut Fricassee. — Take one small can each of Protose and Nuttolene, cut in rather small cubes. Mix well together. Pour over the mixture a tomato dressing, and bake. ^Fricassee of Protose. — i pound Protose, i small onion, 2 or 3 sprigs parsley, 1 tablespoonful flour, 1 tablespoonful Nut Butter, 1 egg

Cook this with the app: pantry check, scaling, and the assistant.